Pasta Salad with Summer Vegetables and Basil-Parsley Dressing

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

We serve a side salad with every sandwich and veggie burger at Claire’s. This one is our favorite combination during the summer, when our farmers bring us fresh ears of sweet corn and other vegetables straight from the soil.


  • Sea salt
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 small shallots, coarsely chopped
  • ½ pound of organic penne or other pasta
  • 1 basket of green and yellow wax beans, about ¼ pound, trimmed and cut into thirds
  • 4 ears of sweet corn, kernels cut, about 4 cups corn kernels
  • 15 each Sun Gold and red cherry tomatoes
  • ½ cup coarsely chopped Italian flat-leaf parsley
  • 24 fresh basil leaves
  • 2 cloves fresh garlic, sliced
  • Pepper


  1. Bring a covered pot of lightly salted water to a boil over high heat. Meanwhile, heat a teaspoon of the olive oil in a skillet over medium heat. Add the shallots and sprinkle with a little sea salt. Cook, for about a minute, stirring frequently until the shallots have softened and are just golden. Set aside. Add the pasta to the water and cook according to package directions. Three minutes before the pasta should be done, stir in the green beans. About 2 minutes later, add the corn and cook until the pasta and the green beans are tender. Drain the pasta and the vegetables into a colander, then turn into a bowl.
  2. Add the cooked shallots. Using two wooden spoons, toss to combine and to cool down the pasta and vegetables a bit. Quarter the cherry tomatoes, add them to the pasta, and toss to combine. Into a blender cup, place the parsley, basil, garlic, and the remaining 5 tablespoons and 2 teaspoons of olive oil. Add 2 tablespoons of cold water. Add a little sea salt and pepper. Cover and blend for about 30 seconds, or until somewhat smooth. Taste for seasoning. Pour over the pasta salad, using a spatula to scrape the blender cup. Toss to coat the salad. Taste for seasonings. Serve at room temperature or chilled for up to 1 day. Toss again just before serving.